Lemon Cookies
Overview
Today I would like to recommend a very refreshing cookie to you, which is sour and sweet just like the taste of first love.
Tags
Ingredients
Steps
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Ingredients: 100g low-gluten flour, 65g butter, 50g powdered sugar, 10ml lemon juice, a small slice of lemon, 1g salt.
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Cut the middle part of a fresh lemon into 4 small slices, leaving two ends aside for later use.
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Squeeze the remaining lemons at both ends to squeeze out all the lemon juice and set aside
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Wash the lemon peel left after squeezing the lemon, and use a knife to cut off the surface peel. Only take the surface peel, not the inner peel.
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Cut the removed lemon peel into small pieces, the smaller the better.
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Put the butter in a bowl and soften naturally
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After the butter has softened, add powdered sugar and salt.
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Gently stir the butter, icing sugar, and salt until evenly mixed. The butter does not need to be beaten.
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Add 10ml of squeezed lemon juice into the stirred butter
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Take a small spoonful of chopped lemon peel and add
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Add low-gluten flour to butter and mix evenly
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Use a spatula to mix the flour evenly, and shape it into a cylinder with a diameter of about 4cm by hand, then wrap the entire dough with plastic wrap and put it in the refrigerator to freeze for about 2 hours.
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Take out the frozen cylindrical dough and leave it for a while (if the knife is sharp enough and strong enough, you can cut it without placing it. I couldn't cut the one I just took out, so I can only leave it until I can cut it), and cut it into thin slices of about 2mm
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Arrange the cut slices evenly on the baking sheet
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It's ready to go in the oven. The temperature is 180℃, place it on the middle layer, turn the heat up and down, and bake for about 13 minutes. When the surface turns golden brown and the aroma comes out, you can turn off the heat.
